Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Tyler uses rotisserie chicken for his speedier enchiladas, which are green instead of the traditional red thanks to a roasted tomatillo-jalapeno salsa. Pair them with spicy black beans and yellow rice for a complete meal.

Chipotle Chicken Fajitas

By finishing the cooked chipotle-marinated chicken in a broth along with the onions, peppers and garlic, you'll ensure that your fajita chicken is super moist and infused with the flavors of the other ingredients.

Citrus-Marinated Beef Fajitas

Marinating inexpensive skirt steak in citrus helps break down the proteins for a super-tender fajita base. Whip up Tiffani Thiessen's tropical salsa and guacamole to serve on top of sauteed mushrooms, peppers and onions.

Pork Chimichanga

Though it is debated, this deep-fried burrito is believed to originate from Tucson, Arizona, influenced by neighboring across-the-border Mexican state, Sonora. Cut through the cruncy outer layer to expose the cheesy, meaty goodness, and serve it with salsa and guacamole in the middle.

Tyler’s Ultimate Fajitas

For this fresh version of a Mexican restaurant favorite, flank steak is marinated in a mixture of citrus and spice, then grilled along with peppers and onions. Serve with warm tortillas and Tyler’s homemade guacamole.

Mexican Chorizo and Turkey Chili

This chili has some kick, thanks to spicy chorizo and pureed chipotles in adobo, but it's the indulgent corn or tortilla chip topping and accompanying lime wedge that makes this chili a standout, Mexican-inspired meal.

Mexican Brisket and Biscuits

Rachael braises beef brisket in Mexican beer, tomato puree and a chipotles in adobe spice blend for three hours until it’s fall-apart tender. Serve the meat with buttermilk biscuits and a sweet and crunchy apple-cabbage slaw for a Mexican twist on barbecue.

Walter's Cochinita Pibil

Cochinita Pibil is a traditional slow-cooked pork dish from the Yucatan Peninsula that is usually braised in banana leaves. Fill a baguette or tortilla with the meat and finish the sandwich off with a fiery, habanero salsa called xni pec or "dog's nose." (It’s so spicy, yours will likely start running like an ever-sniffling wet-nosed pup.)

Enchiladas Colorado

Kelsey incorporates dried New Mexican chiles into her Colorado sauce to infuse enchiladas with the sweet heat that cannot be gained from fresh chiles or chile powder alone. Dip homemade tortillas into the deep, rich red sauce, then roll them up with shredded chicken thighs for a thoroughly satisfying, spicy main dish.

Lupita's Tlayudas

A tlayuda is like a Mexican pizza or calzone. In this recipe, a layer of refried beans acts like tomato sauce and the tortilla is topped with sliced avocado and Oaxaca cheese, which is similar to mozzarella. Eat it open-face like a pizza or folded in half like a calzone.

Relleno Negro (Black Turkey Stew)

This traditional Yucatan dish made with chicken or turkey is as dark as motor oil, but don't let the color discourage you. Its dense sauce is flavored with chiles, allspice, cloves and cumin seeds, while a log-shaped mixture of ground beef and hard-boiled eggs adds even greater savory depth.

Emiliano's Tuna Machaca

Machaca is usually made with dried spiced beef or pork that is rehydrated to make it tender, but this recipe uses fresh tuna for a twist on the Mexican original. Cook it using a wok and serve with warm tortillas or wrap it up like a burrito.

Rachael's tequila-orange barbecue sauce is straddles the spicy-sweet-tangy spectrum thanks to guajillo chiles, maple syrup and tequila. Make the poached chicken and sauce ahead of time and store in the fridge for quick, weeknight burritos.

Avocado Leaf Crusted Tuna Taquitos

Momocho switches up fish tacos by serving sushi-grade tuna sushi that's been seared in an avocado leaf crust over a bed of braised onions and peppers and topped with a sweet, slightly tart red onion jam.

Arroz Con Pollo

Ingrid's homemade Adobo seasoning mixture adds its characteristic spice to bone-in chicken, white rice, peas, carrots and sliced peppers. Make a large batch of the staple spice and store it in an air-tight container to amp up the flavor in other recipes.